The Japanese Food Lab - Page 7 of 18 -

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the rank-math domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/html/wp-includes/functions.php on line 6114

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the updraftplus domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/html/wp-includes/functions.php on line 6114

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the rocket domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/html/wp-includes/functions.php on line 6114
The Japanese Food Lab - Page 7 of 18 -

Fish head miso soup.

Fish Head Miso Soup Recipe

Master the art of preparing fish head miso soup. Delight in rich flavors and tender meat in this traditional dish.

Akasu pickled sushi ginger.

Michelin Starred Pickled Sushi Ginger Recipe

Create authentic pickled sushi ginger with young Japanese ginger, akasu vinegar, and a touch of sugar and salt for a Michelin-starred culinary experience.

31939174877 1c04b0cd1b o scaled

Moving forward…

Embracing change for better visibility. Discover our move and journey from lapetitnoisette.com to thejapanesefoodlab.com. Grateful for your ongoing support!

Simmered tuna eyes in a copper sauce pan.

Simmered Tuna Eye

Simmered Tuna Eyes: An acquired taste in Japanese cuisine. Rich, yet chewy, served with rich sauce

The process of making ume mirin.

How to make Ume Mirin

Learn how to make Ume Mirin and explore the legality and fermentation process behind this traditional Japanese drink.

51218796482 89d6171e47 o scaled

How To Prepare and Fillet Kawahagi

Insights on filleting Kawahagi (カワハギ), including liver usage, skin removal, and bone extraction.

Leaf lard with a high thermal stability used to make the ultimate tonkatsu.

Tonkatsu Narikura’s Recipe

Analyzing Tonkatsu Narikura’s recipe: Low temp frying, leaf lard, unique breadcrumb technique for ethereal crunch.

Grinding dried mulberry leaves into matcha.

How to make Mulberry Matcha

How to Make Mulberry Matcha: A DIY Experiment. Grinding mulberry leaves, matcha decaffeination, and homemade alternatives explored.

Fish heads that have been split Japanese style.

How To Split Fish Heads In Half: Kabuto-wari

Learn the traditional Japanese technique of kabuto-wari for splitting fish heads cleanly in half and further into small pieces, essential for various dishes.

Flour frozen to negative fifty degrees celcius to reduce the effect of gluten on tempura batter.

Tempura Niitome’s Recipe and -60°C Tempura Batter

Tempura Niitome’s secret: -60°C flour for crispy tempura. Flour dehydration, batter ratios, and key ingredients explored. Expert insights unveiled.

A traditional warabitsu used to keep sushi rice warm.

What is a Warabitsu

Warabitsu: Traditional Japanese straw basket in sushi restaurants keeps rice warm. Craftsmanship, maintenance, and pest control explained.

The ratios of ingredients used to make udon noodles and how they vary based on the seasons.

The Science Behind Udon Noodles

Explore the science behind perfect udon noodles: from gluten formation to hydration ratios. Unveil the secrets to ideal udon crafting.